I wish I could post a pic as this turned out beautifully.
Pronghorn, outside round that sat in dry-rub Cajun, a pinch of brown sugar, and lemon, for three days in the fridge, then lightly grilled on the barbecue. Served with grilled asparagus and baby potatoes with onion, stewed in a Tikka Masala style sauce.
And, I looked after my Pronghorn as he was cut and wrapped within hours of putting him down. No Manyberries Marinade (ie. three days in the back of a truck, dust, flies, and heat). This buck is very tasty.
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